Join an award-winning anthropologist for an exploration of the evolution of the human diet and its relationship to our bodies.
Overview
Syllabus
- By This Professor
- 01: Paleo Diets and the Ancestral Appetite
- 02: Our Hunter-Gatherer Past
- 03: Stones, Bones, and Teeth
- 04: Did Eating Meat Make Us Human?
- 05: Insects: The Other White Meat
- 06: Was the Stone Age Menu Mostly Vegetarian?
- 07: Cooking and the Control of Fire
- 08: The Neolithic Revolution
- 09: The Changing Disease-Scape
- 10: How Foods Spread around the World
- 11: The History of the Spice Trade
- 12: How Sugar and Salt Shaped World History
- 13: A Brief History of Bread
- 14: The Science and Secrets of Chocolate
- 15: Water: The Liquid of Life
- 16: Beer, Mead, and the Fun of Fermentation
- 17: Humanity's Love of Wine
- 18: Coffee: Love or Addiction?
- 19: The Roots of Tea
- 20: The Fizz on Soda
- 21: Food as Ritual
- 22: When People Eat Things That Aren't Food
- 23: Food as Recreational Drugs
- 24: Food as Medicine
- 25: The Coevolution of Genes and Diet
- 26: The Scoop on Poop
- 27: The Gut Microbiome
- 28: Brain Food
- 29: You Are What Your Mother Ate
- 30: Civilization: Diets and Diseases
- 31: What the World Is Eating
- 32: The Overnutrition Epidemic
- 33: World Poverty and Undernutrition
- 34: Should the World Eat Meat?
- 35: Should We Be Powered by Plants?
- 36: The Future of Food
Taught by
Alyssa Crittenden
